INSTALLATION & OPERATION MANUAL VCH SERIES OVENS * MODELS: VCH5 VCH8 VCH16 VCH88 ML-126365 ML-126366 ML-126367 ML-126368 VRT SERIES OVENS * MODELS: VRT32I ML-138024 *Manufactured 2010 For additional information on Vulcan-Hart or to locate an authorized parts and service provider in your area, visit our website at www.vulcanhart.com VULCAN-HART DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC www.vulcanhart.com Vulcan ©2010 All Rights Reserved 3600 NORTH POINT BLVD.
VCH & VRT SERIES OVENS F-41162 (07-10) IMPORTANT FOR YOUR SAFETY THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL ELECTRICAL EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD STARTUP AND ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL. FOR YOUR SAFETY DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS OR LIQUIDS IN THE VICINITYOF THIS OR ANY OTHER APPLIANCE. Improper installation, adjustment, alteration, service, or maintenance can cause property damage, injury, or death.
VCH & VRT SERIES OVENS F-41162 (07-10) TABLE OF CONTENTS IMPORTANT FOR YOUR SAFETY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 PRINCIPLES OF COOK & HOLD OVENS . . . . . . . . . . . . . . . . . . . . . . .
VCH & VRT SERIES OVENS F-41162 (07-10) GENERAL PRINCIPLES OF COOK & HOLD OVENS INTRODUCTION Vulcan-Hart Ovens are produced with quality workmanship and material. Proper installation, usage, and maintenance of your oven will result in many years of satisfactory performance. Vulcan Cook & Hold Ovens are designed and perfected for cooking at a lower temperature.
VCH & VRT SERIES OVENS F-41162 (07-10) Reduced Energy Costs: It costs significantly less to run a Vulcan Cook & hold Oven instead of a conventional oven. Also, in most areas, no exhaust hood is needed. Once the temperature reaches 140⁰F the process will stop, because the enzymes will be deactivated. This tenderization process makes the meat more flavorful. It is similar to aging meat before it is sold. The longer the hold, the higher degree of tenderization.
VCH & VRT SERIES OVENS 4. 5. 6. 7. F-41162 (07-10) Do not require a ventilation hood. Are accurate, plus or minus 5⁰F. Are easy to clean. (Power module lifts off.) (Fig. 1) Have stainless steel construction inside and out. Fig. 1 INSTALLATION Before installing, verify that the electrical service agrees with the specifications on the rating plate located on the lower back corner of the oven. (Fig. 4) If the supply and equipment requirements do not agree, do not proceed with unpacking and installation.
VCH & VRT SERIES OVENS F-41162 (07-10) VRT TOP VIEW MOUNTING BRACKETS (2 per side) MOUNTING BRACKETS VRT SIDE VIEW Fig. 2 B Fig. 2 A ELECTRICAL REQUIREMENTS ELECTRICAL CODES & STANDARDS: The oven must accordance with: be installed ELECTRICAL CONNECTIONS: in The oven is factory wired for single phase 208/240 volt or three phase operation. All ovens are equipped with a 6 foot cord and NEMA 6-15, 6-30, 650, or a 15-30 plug as standard equipment. (Fig. 3) . In the United States of America: 1.
VCH & VRT SERIES OVENS F-41162 (07-10) OPERATION ADJ / SET ADJ / SET Knob allows Adjustment and Setting changes. CONTROLS The Oven and its parts are hot. Be very careful when operating, cleaning, or servicing the oven. START Start Button will start the operation or pre-set settings. All operating controls are located on the front Control Panel(s). The oven is supplied with individual operating controls for each oven cavity. ON/OFF SWITCH ADJ/SET KNOB TIME COOK TEMP. START BUTTON HOLD TEMP.
VCH & VRT SERIES OVENS F-41162 (07-10) 4. Turn ADJ/SET Knob to desired cook temperature. 5. Push ADJ/SET Knob cooking temperature. to PRE-PROGRAMMED CYCLES The Oven can be programmed for 9 cooking/holding cycles. To program each cycle, P-1 through 9, use the following instructions. set Hold Temp. starts blinking. 6. 7. 8. PROGRAMMING: Turn ADJ/SET Knob to desired holding temperature. Push ADJ/SET Knob holding temperature. to From the “Idle State” while the Time is blinking: set 1.
VCH & VRT SERIES OVENS 8. Rotate the ADJ/SET Knob to desired holding temperature. 9. Press the ADJ/SET Knob to accept Hold Temp. F-41162 (07-10) The oven has cooling/exhaust fans located at the left side of the unit. These fans may not operate when the oven is first turned on. The cooling /exhaust fans only operate when the thermostat to which they are connected requires them to cool the electrical components. OPERATING: 1. Switch ON/OFF Switch to ON. 5.
VCH & VRT SERIES OVENS F-41162 (07-10) ERR TOO HOT – ALARM SHUTDOWN The oven reports an “Over Temperature Condition” any time the oven temperature reaches 400⁰F or higher. The Oven and its parts are hot. Be very careful when operating, cleaning, or servicing the oven. When this condition exists, the oven will sound an audible alarm by emitting a triple beep (3 quick short beeps) every 2 seconds and it will flash the message “Err too Hot” on the display to alert nearby staff. 1.
VCH & VRT SERIES OVENS F-41162 (07-10) MAINTENANCE HEAVY-DUTY CLEANING: For heavy-duty cleaning, use warm water, a degreaser, and a plastic, stainless steel, or scotch-brite pad. Never rub in a circular motion. Always rub gently in the direction of the steel grain. Rinse thoroughly and wipe dry with a soft cloth. CLEANING The Oven and its parts are hot. Be very careful when operating, cleaning, or servicing the oven. electrical cleaning.
VCH & VRT SERIES OVENS F-41162 (07-10) 2. Never use steel wool – which will leave behind particles that will rust. the protective film to thicken. This is unsightly, but is not a sign of permanent damage. 3. Never use acid-based or chloride containing cleaning solutions – which will break down the protective film. To remove heat tint, follow the routine cleaning procedure. Stubborn heat tint will require heavy-duty cleaning. To reduce heat tint, limit the exposure of equipment to excessive heat. 4.
VCH & VRT SERIES OVENS F-41162 (07-10) COOKING The cooking rack is simply placed inside a standard 18” x 26” sheet tray (2/1 Gastronome) and the product which is to be cooked and held is placed on top of the cooking rack. When more than one product is being prepared, the food products should not be cramped together onto one cooking rack. Sufficient room should separate the products on a single cooking rack to insure proper circulation of air around the product.
VCH & VRT SERIES OVENS F-41162 (07-10) BAKERY PRODUCTS The Cook & Hold Oven System is much more than a prime rib oven. Unlike our competitors, you can do a full range of bakery products. By observing a few simple rules, you can bake: cakes, muffins, cookies, pies, breads, puff pastry, and even beautiful (light as a cloud) popovers and cream puffs. Pre-heat oven before baking. 2. Observe procedures. proper Proof yeast products about 50% less than usual. 4.
VCH & VRT SERIES OVENS F-41162 (07-10) COOKING AND HOLDING GUIDE Please note that as products vary, as well as other elements such as altitude, so shall actual cooking times and temperatures. These should be adjusted as needed based upon your actual experience. Finished product temperatures should be verified manually, prior to serving, in order to insure food safety. HOLD TIME HOLD TEMP. MAX. INTERNAL TEMP. 225⁰ F 4 hrs. min. 140⁰ F 135⁰ F 2 per shelf 3 hrs 225⁰ F 4 hrs. min.
VCH & VRT SERIES OVENS PRODUCT (DETAILS) WEIGHT F-41162 (07-10) COOK TIME COOK TEMP. HOLD TIME HOLD TEMP. MAX. INTERNAL TEMP. LOADING GUIDELINES Chicken Wings 10 lbs. 45 min. 350⁰ F n/a 150⁰ F 165⁰ F 10 lbs. per shelf Chicken Pieces 10 lbs. 2¼ hrs. 250⁰ F 1 hr. max. 150⁰ F 170⁰ F 10 lbs. per shelf Whole Chickens 20 lbs. 2½ hrs. 250⁰ F 5 hrs. max 150⁰ F 170⁰ F 6 per shelf Rotisserie Chicken 16-17 lbs. 2½ hrs. 275⁰ F 1 hr. max.
VCH & VRT SERIES OVENS F-41162 (07-10) RETHERMALIZATION GUIDE OVEN TEMP. REHEAT TIME HOLD TEMP. MIN. HOLD TIME Baked Rotini 225⁰F 60 min. 160⁰F 20 min. Beef & Noodles 225⁰F 54 min. 160⁰F 20 min. Breaded Chicken Pattie on Bun 225⁰F 60 min. 165⁰F 20 min. Burrito 250⁰F 48 min. 160⁰F 20 min. Cheesy Bread/Italian Dunker Sauce 200⁰F 54 min. 155⁰F 15 min. Cheesy Chili 225⁰F 54 min. 160⁰F 15 min. Chicken & Noodles 225⁰F 54 min. 160⁰F 20 min. Chicken & Rice 225⁰F 54 min.
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VCH & VRT SERIES OVENS F-41162 (07-10) LOCKOUT / TAGOUT PROCEDURE Always perform the Lockout / Tagout Procedure before removing any sheet metal panels or attempting to service this equipment. The Lockout / Tagout Procedure is used to protect personnel working on an electrical appliance. Before performing any type of maintenance or service on an electrically operated appliance, follow these steps: 1. In electrical box, place unit’s circuit breaker into OFF position. 2.
VCH & VRT SERIES OVENS F-41162 (07-10) TROUBLESHOOTING SYMPTOMS Oven not operating POSSIBLE CAUSES Oven not connected to power source ON/OFF switch not ON No power Indicator Lights are lit but Cooling Fan(s) are NOT operating Oven compartment IS heating and Blower Motor IS NOT operating with Power Switch ON Check circuit breaker Oven is below 150⁰F. Defective: connection, wiring, fan, thermostat Incorrect oven temperature This is normal when unit is cold. If unit is above 150⁰F.
VCH & VRT SERIES OVENS F-41162 (07-10) SPECIFICATIONS MODEL NO. PAN QTY. PAN SIZE 5 ea. 18" x 26" VCH5 10 ea. 12"x20"x2½ 8 ea. 18" x 26" VCH8 16 ea. 12"x20"x2½ 16 ea. 18" x 26" VCH16 32 ea. 12"x20"x2½ 16 ea. 18" x 26" VCH88 VRT32I-R VRT32I-S HEIGHT DEPTH WIDTH SHIP WEIGHT 35¾" 37¼" 26¼" 237# 908 mm 947 mm 667 mm 108 kg. 44½" 37¼" 26¼" 334 # 1130 mm 947 mm 667 mm 152 kg. 72¾" 37¼" 26¼" 480# 1848 mm 947 mm 667 mm 218 kg.
VCH & VRT SERIES OVENS F-41162 (07-10) WIRING DIAGRAM 23
